Skip to main content

Questions tagged [mutton]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
1 vote
0 answers

How to Preventing Cracks in Mutton Seekh Kebabs in tandoor

My mutton seekh kebabs were cracking in the tandoor. How much fat should I use in the seekh mixture? I Googled it and they say 20 to 30 percent fat. I think that amount of fat is high for seekh kebabs....
8 votes
5 answers

Is there a way to reduce the strong flavour of mutton?

Mutton has a slightly "gamey" flavor, is there a way to prep it before cooking which reduces this "gamey" flavour?
34 votes
6 answers

Why do American supermarkets only carry lamb and not mutton?

When I go to the supermarket I do not see much, if any, mutton, just a lot of lamb. So, I have postulated some possible explanations: mutton (the meat of a sheep) is being sold as "lamb", mutton ...
6 votes
3 answers

How to prepare mutton so it's not tough?

I had a mutton shoulder and I wanted to prepare it in a way which imitated to some point doner kebab, so the meat was sliced into thin pieces and fried on a pan. However it was a bit tough. I'd ...
3 votes
1 answer

Mutton shoulder versus mutton leg - any difference in length of cooking?

I cooked mutton shoulder like advised in the answer for this question. It was under the foil and was cooked in the oven for like 3 hours. Now I have mutton leg instead of shoulder. The size is ...